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Inari-zushi with Brown Rice (Vegetarian)

For Vegan and Gluten-free diet use Carwari Organic Tamari Soy Sauce instead of Carwari Organic White Dashi.

Serving: 4


(Inari Age Pouch)

4 Rectangle Abura-age (Japanese fried Soybean Curd ) to make 8 pouches

200ml Water

(Simmered Shiitake & Carrot)

6 small dried Shiitake Mushrooms - rinse and *soak in 150-200ml water for 30 minutes

80g Carrot - 3mm diced

100ml Water

100ml Shiitake soaking liquid* (Use the water to soak the Dried Shiitake Mushrooms)

(Sushi rice)

300g Cooked Brown Rice (Use Carwari Organic Brown Rice)

1/2 tsp Sea Salt


Carwari Organic Black Sesame Seeds - Toasted over low heat for 7 minutes or so and cool them down.


  1. Prepare Inari Age Pouch. Remove excess oil from the Abura-age. Put them in a sieve and pour over boiled water then rinse with cold water. Drain well and pat them with paper towel to absorb excess water.

  2. Cut the Abura-age in half. Put water, Carwari Organic White Dashi (or Carwari Organic Tamari Soy Sauce), Carwari Organic Mirin and Carwari Organic Agave Nectar in a saucepan and bring to a boil. Once boiling, add the Abura-age and put drop lid on top of them. Cook on medium-low heat for 20-30 minutes. Flip them once or twice to be simmered evenly. Remove the saucepan from the heat once the cooking liquid is reduced.

  3. Prepare the simmered Shiitake & Carrot. Squeeze water out from dehydrated shiitake. Reserve the shiitake soaking liquid. Cut the shiitake into 5mm cubes.

  4. Place diced shiitake and diced carrots in a small saucepan add Carwari Organic White Dashi (or Carwari Organic Tamari Soy Sauce, Carwari Organic Mirin, Carwari Organic Agave Nectar Light, water and reserved shiitake soaking liquid. Simmer over medium heat for 20 minutes or until cooking liquid is reduced. Remove the saucepan from the heat.

  5. Toast Carwari Organic Black Sesame Seeds in a heavy frying pan or cast iron skillet over low heat for 10 minutes. Remove from the heat and let it cool.

  6. Prepare Sushi Rice. Put Carwari Organic Brown Rice Vinegar, Carwari Organic Agave Nectar and sea salt in a small mixing bowl and make Sushi vinegar mixture. Pour the mixture over the rice and mix the rice with a rice paddle in a slicing motion.Then add simmered shiitake and carrot and mix lightly.

  7. Grab a inari pouch and squeeze excess liquid lightly. Open the pouch and stuff the sushi rice up to half way and tack the edges of inagri age inside (or outside).

  8. Sprinkle toasted Carwari Organic Black Sesame Seeds on top.


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